Stuffed chicken breast recipe

Cut the chicken breast into thin slices making three slice from one breast.

Cover each slice with a plastic bag and hammer them carefully.

Take them in a mixing bowl and add small amount of salt, 1/2 teaspoon black pepper powder, chopped garlic and 1/2 teaspoon olive oil.

Keep them marinated for 10 minutes.

Similarly cut the bell peppers and make thin slices removing inner part from them.

Apply salt and remaining pepper powder

Heat a pan with half teaspoon olive oil and saute the bell peppers for a minute. Remove and keep to cool down.

Spread one marinated chicken slice over a chopping board and place another slice on its tip

Now place the sauteed bell peppers one each coloured one after another over the chicken slices.

Start to fold the chicken slices tightly covering all the bell peppers inside it and make a roll.

Insert a toothpick to hold everything into the roll.

Repeat with the remaining chicken slices and make more roll.

Heat 1/2 teaspoon oil in a pan on medium flame heat and grill the chicken roll from all sides for 1 or 2 minutes

Preheat a oven at 240°C for 25 minutes and line a baking tray with aluminum foil.

Place the pan grilled chicken breast roll over the tray and bake for 10 minutes to done

Remove and cut them to serve